Raspberry Almond Shortbread Cookies

Cookies:

2/3 C sugar

1 C butter, softened

1/2 tsp almond extract

2 C flour

1/2 C raspberry jam (seedless)

Glaze:

1 C powdered sugar

1 1/2 tsp almond extract

2-3 tsp water

In larger mixer bowl combine sugar, butter, and almond extract. Beat at med speed until creamy (2-3 min). Reduce speed to low; add flour. Beat until well mixed (2-3 min). Cover and chill dough at least 1 hour. 

Heat oven to 350. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indent in center of each cookies (edges may crack slightly). Fill each indentation with 1/4 tsp jam. Put cookies on parchment paper on cookie sheet to avoid burning. 

Bake 14-18 min or until edges are very slightly browned. Let stand 1 min; remove from cookie sheet. Cool completely. 

Note: Start checking cookies at 10 min. 

Meanwhile, in a small bowl with wire whisk; stir together all glazing until smooth. Drizzle over cookies. 

Makes 3 1/2 dozen cookies.

These are seriously the yummiest cookies I've ever tasted!

Baked Tilapia

18 Ritz crackers

2 T. Dijon mustard

1/4 C Parmesan cheese

1/4 t. salt

1/4 t. pepper

3 T. Olive oil

3/4 t. dried basil

4  Tilapia fillets (about 1 1/2 lb total)

Lemon wedges 

Tartar sauce (opt)

1. Heat oven to 425. Spray baking sheet with non-stick cooking spray or smear olive oil on it. 

2. Crush crackers in a plastic bag. Add cheese, oil and basil. Shake to combine.

3. Spread mustard on tilapia, then put into cracker mixture in bag and get fish covered with crumbs. Place fish on baking sheet then sprinkle with salt and pepper (I used seasoned salt, seasoned pepper, and garlic powder). 

4. Gake at 425 for 15 min or until fish flakes easily with fork. Serve with lemon wedges and tartar sauce, if desired. 

Prep Time: 5 min. 

Serves: 4

Herbed Barbecued Chicken

2 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

1 garlic clove, minced

1 Tbsp dried parsley flakes

1/2 tsp dried rosemary, crushed

1/2 tsp rubbed sage

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp pepper

4 boneless skinless chicken breast halves

Mix together ingredients and pour over chicken, making sure it's coated. Bake at 350 about 30 mins, until chicken is cooked through. 

Taco Casserole

1 lb ground beef 

1 16 oz can corn, drained

1 pkg seasoning (Lowry's, Ortega)

6 corn tortilla taco shells, broken

1 c sour cream

Chopped olives and tomatoes. 

Prepare meat according to directions on taco seasoning pkg. Drain off grease. Add corn and broken taco shells, mix well, put in a 9x13 pan. Cover with foil and bake at 250 (may need higher) for 20 mins. Remove foil, sprinkle cheese over top and bake uncovered 10 mins. Top with sour cream, olives, and tomatoes. 

Very quick, easy, tasty! 

Favorite Meat Loaf

3 slices bread (ciabatta or French is good)

1 c milk

1 egg beaten

1 1/2 lb ground beef

1/4 c minced onion

1 tsp salt (or less)

1/4 tsp each: pepper, dry mustard, sage, celery, salt

1 Tbsp. Worcestershire sauce and garlic salt

Heat oven to 350. Tear bread in pieces (not too small) in large bowl; add remaining ingredients and mix thoroughly. Form lightly into loaf and place into shallow baking pan. If desired, spread 3 Tbsp ketchup over top of loaf before baking. Bake 1 1/2 hrs. 

Cheese Ribbon Meatloaf: Make the above and pat out half of meat mixture in greased loaf pan, 9x5x3. Combine 1 egg white, slightly beaten and 1 Tbsp water; lightly toss with 2 medium slices bread (torn) and 1/4 lb grated cheddar. Top with rest of meat. Bake 1 1/2 hrs.